Slaughtering procedures on the flesh quality of frozen stored pacu

Pacu ( Piaractus mesopotamicus ) is one of the most important fish farmed species in Brazil due to its hardy, fast growing, omnivorous feeding behavior, and good consumers acceptance. However, studies on effect different slaughtering procedures quality frozen pacu fillets have not been carried out. Therefore, this study aimed evaluate electrical stunning, CO 2 narcosis, or water/ice immersion (lipid oxidation - TBARS, protein carbonyl thiols, denaturation, instrumental color – L*, a*, b*) (-18 °C) stored for up 6 months. Electrical stunning became darker red, besides leading higher (carbonyl thiols), denaturation. narcosis resulting more pale flesh, with oxidation. The by was best alternative obtaining high lower A loss observed all at -18 °C over months, as evidenced increase lipid oxidation, changes, Additionaly, a maximum storage period 3 4 months recommended